Producer: Fattoria Buca Nuova - Pienza, Tuscany
Cheese type: Hard cheese ewe's milk
Appearance: black rind - ivory interior
Aroma: dry grass
Flavour: salty - earthy - sheep's milk
Maturation: 4-6 months in olive oil dregs
The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.
Grana Padano DOP 1/8 vac. ca. 4,5 kg. - Latteria Sociale Mantova - Zarpellon
The Hungarian Salami Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
Dry-Cured Ham PDO Parma finely sliced. Flavour: Mild, Area: Emilia Romagna
Levoni bresaola della Valtellina PGI is made eye of round, beef's most prized cut. Meat is "dry" flavoured with salt, pepper, wine, garlic, cinnamon, laurel and cloves. During its slow maturation phase, the product develops its characteristic fragrance and taste. Its aroma is typical of matured and spicy meat, its red colour is bright and uniform.